maple baked apples with peanut butter
maple baked apples with peanut butter

Maple and Peanut Butter Baked Apples with Silky Cashew Cream

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Recipe Rundown

baked apples with peanut butter, raisins, cinnamon, maple and cashew cream sauce

Peanut butter, cinnamon, and apples are such a classic combination and there’s such an abundance of apples this time of year, this is the perfect way to use them up. I’ve been making these exact baked apples every fall for the past 10 years. They’re SO GOOD!

These aren’t your run of the mill crustless-apple-pie baked apples.

These beauties are sure to make you feel like a million bucks after eating them. That’s because this recipe is designed to reverse inflammation by using nuts for richness, miso to provide probiotics, and natural sweetness from apple and apple juice means no blood sugar spiking.

You know I love a sweet and tart caramel apple pie as much as the next person. However, if I’m looking to make a nutritional decision about the kind of sweet that I could eat every single day, it’s these not-too-sweet, slightly tart baked apples stuffed with sweet, salty, savory heaven (i.e. maple, cinnamon, peanut butter and raisins).

Don’t even get me started on the vegan cashew cream because it deserves it’s own memoir.

What Kind of Apples Are Good For Baked Apples?

McIntosh or Gala red apples work really well for baking whole apples. You just want a firm apple with no bruising that has a sweet and tart taste.

whole baked apples filled with peanut butter, raisins, cinnamon, and maple with creamy cashew sauce

How to Make Maple and Peanut Butter Apples with Cashew Cream – Step by Step

Prepare the Cashews in Advance: Soak the cashews in filtered water for 1 hour (or up to 24 hours) so that you get a luxuriously silky, light texture.

I like to start by blending the cashew cream so it can be chilling in the fridge while making the apples (photo 1). You can easily cream the peanut butter filling by mixing with a spoon in a small bowl (photo 2).

gallery of process shots making baked apples and cashew cream sauce

Remove the core (leaving the bottom intact) with a melon baller to create a cavity for the stuffing (photo 3). Fill the apples to the very top with yummy peanut butter filling and set in a baking dish with the apple juice (photo 4).

Serving Suggestions

I usually cut the apples in half for a light dessert and serve with some of the cinnamon infused apple juice and a generous dollop of dreamy cashew cream (it gets thicker as it chills). These apples are especially good the next day. Simply rewarm in the microwave for a luxurious breakfast, midday snack, or whatever your heart desires.

Top Tips for Baking Whole Apples

  • It’s easy to over-bake apples, so always listen for the timer and pull them as soon as they can be pierced easily toward the bottom with a pairing knife.
  • Remove the seeds and core with a melon baller or pairing knife.
  • Be sure to leave the bottom of the apple intact.
  • Add apple juice to the pan the apples bake in to provide moisture and flavor – add a cinnamon stick, star anise, or cardamom pods to spice things up.
  • Cover the apples tightly with foil to ensure that the apples steam-bake evenly.

More Fresh Fall Recipes You Might Like

ingredients for maple and peanut butter apples and cashews on cutting board

*Did you make this recipe? Leave a comment below. I’d love to know how the recipe turned out for you!

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